Recipe courtesy of Emeril Lagasse
Print
Yield:
2 pounds
Level:
Easy

Ingredients

  • 2 pounds assorted Greek Olives
  • 12 peeled garlic cloves
  • 1/2 cup chopped fresh herbs, such as basil, chervil, tarragon, and oregano 
  • 1 tablespoon fresh ground black pepper
  • 1 quart olive oil
  • 2 cups all-purpose flour
  • Essence, recipe follows
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Combine all of the ingredients except for the flour and Essence in a medium glass jar with a lid. Tighten the lid completely. Marinate the olives for 1 week. Drain the olives, reserving the oil for later use. Pat the olives and garlic dry. Season the flour with Essence. Dredge the olives in the flour, coating completely. Preheat the fryer. Fry the olives until golden, about 2 minutes, stirring constantly. Drain and season with Essence. Serve warm.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Buttery Garlic Herb Knots

Recipe courtesy of Kelsey Nixon

Fried Lamb Cutlet in Rosemary and Garlic

Recipe courtesy of Ryan Fancher

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

Fried Polenta

Recipe courtesy of Giada De Laurentiis

Fresh Margaritas

Recipe courtesy of Bobby Deen

Fresh Salmon Croquettes

Recipe courtesy of Bobby Deen

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Fried Rice

Recipe courtesy of Marie Pappas

Fried Calamari

Recipe courtesy of Chuck Hughes

Trending Videos

So Much Pretty Food Here